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As a leading supplier at the forefront of the corporate travel industry, The Capital Hotel Group has achieved outstanding success since its inception in 2008. The Capital Hotels and Apartments consists of 9 Apartment Hotels located in Sandton, Rosebank, Pretoria and Cape Town. We offer standard hotel rooms, fully furnished serviced apartments and modern conf...
Summary
The Duty Manager reports into the relevant department heads on any particular shift. He or she is the liaison between all departments, namely: Food and Beverage, Accommodation, and Front of House. The Duty Manager needs to have an overall understanding of all of the above in order to be able to fill in as required for any staff member who is not available for duty.
Requirements
Summary
The Executive Sous Chef is responsible for assisting the Executive Chef with all food production in the restaurant, conferences and banqueting, room service and any other food outlets. This includes developing and costing menus, orders and recipe development, while maintaining the highest professional food quality and sanitation standards. The Executive Sous Chef assumes a position of Second-In-Charge when the Executive Chef is present, and takes charge of the Kitchen and its operation in the absence of the Executive Chef. The position is primarily concerned with three main functional activities: supervision, food production and administration.
Requirements
Description
The Sculler is responsible for ensuring that the kitchen is clean, well-maintained and organized at all times. He/she will maintain a proper level of clean inventory with a high standard of cleanliness according to the Hygiene Standard and in line with general Health and Safety practices, as per The Capital Hotel Group Policy.
Requirements
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